VIDEO: Make vinaigrettes like a pro!

learn the basic vinaigrette technique + 5 foolproof recipe variations

I grew up in a household that ate salads dressed exclusively in Hidden Valley Ranch, so it was an honest to god revelation when I learned how to make my own vinaigrettes. No shade to the store-bought stuff, but I’ve found that it’s way more economical, more flavorful, and more nourishing to whip up your own vinaigrettes.

So today I’m sharing a video tutorial showing you *exactly* how I make vinaigrettes at home, using just a few simple ingredients and a mason jar.

First I’ll share a few vinaigrette basics, followed by an in-depth video tutorial, and then 5 of my most used vinaigrette recipes. I genuinely hope this info is helpful and gives you the confidence to start trying some delish new vinaigrette + salad creations. If you have any follow-up questions, just leave them in the comments!

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KEY COMPONENTS OF A VINAIGRETTE

There are an infinite number of vinaigrette variations, so here’s a breakdown of the main components of any good vinaigrette (and why they are important):

1) OIL & ACID

• The traditional oil to acid ratio for a vinaigrette is 3 parts oil to 1 part acid.

  • BUT if you, like me!, prefer more acidic dressings, use a ratio of 2 parts oil to 1 part acid.

• The oil used in vinaigrettes is typically extra-virgin olive oil (ideally found in a dark, glass container with the harvest date on the label), but you can also use other neutral oils like grapeseed, sunflower, avocado, canola, etc.

• The acid is typically some kind of vinegar (white or red wine vinegar, apple cider vinegar, balsamic vinegar, etc) and/or citrus (lemon, lime, orange).

2) SALT

• Salt is crucial to temper the acid while amplifying flavor in a vinaigrette. (Side note: I pretty much exclusively cook with Diamond kosher salt). When in doubt, if your vinaigrette doesn’t taste good, it could probably use a bit more salt!

3) EMULSIFIERS + FLAVOR BOOSTERS

• Mustard - lends a creamy and delightfully tangy flavor to vinaigrettes. Any type of mustard (dijon, whole grain, etc) work greats.

• Tahini - made from ground sesame seeds with a distinctive nutty flavor, tahini pairs especially well with lemony vinaigrettes.

• Miso paste - Miso is a fermented soybean paste that is widely used in Japanese and Korean cuisines. Pairs especially nicely with vinaigrettes made with rice wine vinegar, garlic, and ginger.

4) AROMATICS

• Aromatics like spices, fresh herbs, shallots, garlic, ginger, and lemon zest add tons of flavor and help the vinaigrette compliment other ingredients in your salads. A note that if you use fresh herbs and/or fresh garlic or ginger in your vinaigrettes, I recommend storing your jar in the fridge so it doesn’t spoil. Otherwise, I leave my jars of vinaigrette out on my counter.

5) SWEETENERS

• Sweeteners like honey, maple syrup, and agave are optional, but a bit of sweetness can really help temper the acidity in a vinaigrette. But not all vinaigrettes need a sweet element – for example, my favorite german mustard vinaigrette (see recipe below, it’s amazing on a german-style potato salad) is super punchy and does not have any sweetness.

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See below for the full vinaigrette video tutorial and recipes for 5 of my favorite vinaigrette variations!

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